Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, stuffed eggplant with parmesan cheese- keto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Stuffed Eggplant With Parmesan Cheese- Keto is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Stuffed Eggplant With Parmesan Cheese- Keto is something that I’ve loved my whole life. They’re nice and they look fantastic.
In this video I took chicken breasts and stuffed the with eggplant parmesan mixture and then topped the whole thing with more marinara sauce and a combination of parmesan cheese and mozzarella. There are several people in my family who are cutting their carbs and doing the low carb or keto diet. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet.
To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed eggplant with parmesan cheese- keto using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed Eggplant With Parmesan Cheese- Keto:
- Make ready 1 Eggplant
- Prepare Yellow Onions
- Make ready Mushrooms
- Make ready Parmesan Cheese
- Make ready Salt
- Get Pepper
- Get Fresh Garlic
- Prepare (whatever else you want to stuff 'em with)
See how to make low carb, healthy eggplant parmesan with simple ingredients. Eggplant parmesan is an Italian casserole with layers of breaded eggplant, marinara, and mozzarella cheese. Eggplant parmesan doesn't have to be breaded and fried! It is just as delicious and far more healthy prepared Keto style with no frying and no flour.
Instructions to make Stuffed Eggplant With Parmesan Cheese- Keto:
- Preheat oven at 350 F.
- Halve the Eggplant. Scoop out the meat, chop, spice (salt and pepper), set aside.
- Spice the halves with salt and pepper, coat with Avocado or Olive oil, set aside.
- In a saucepan, saute onions. Salt and pepper them after a few minutes. Wait till it starts browning and throw in your sliced or chopped mushrooms. Salt and pepper the mushrooms.
- When you see that the mushrooms are shriveling/browning- add the chopped eggplant.
- Let the mixture simmer with pan covered to get the eggplant cookin'. When you see the eggplant is softening and turning yellowish - add in some parmesan cheese, mix to incorporate, and then stuff the mixture into the eggplant halves.
- Sprinkle some more Parmesan cheese on top.
- Bake/roast the stuffed eggplant for about 30-40 minutes. Suggestion to use a cookie sheet - easier to transfer onto plate.
- And now enjoy this scrumptious meal!! 😋
This keto eggplant parmesan casserole is the perfect comfort food. You'll love the cheese, gluten-free breading, and authentic Italian flavor! Mix together beaten egg, ricotta cheese, parmesan cheese, dried basil and pepper until well combined. Note that this does not include the mozzarella, you'll be. Sprinkle stuffed eggplants with remaining mozzarella and parmesan.
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